Strawberry Margarita Cupcakes Recipe

strawberry margarita cupcakes on platter

Strawberry Margarita Cupcakes Recipe

Course: Cake

Cuisine: American

Prep Time: 8

Cook Time: 16

Total Time: 24

Servings: people

Calories: 377kcal

Author: Becky Hardin - Easy Dessert Recipes

These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Cupcake Tin
High Powered Blender (click for my favorite)
Stand Mixer
Piping Tip Set (optional)

Ingredients

1 pint strawberries
1 tablespoon water 14 grams
2⅔ cups all-purpose flour 320 grams
1 tablespoon baking powder 4 grams
1¼ teaspoons kosher salt 4 grams
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
1 cup granulated sugar 200 grams
½ cup Greek yogurt 114 grams
4 large eggs 200 grams, room temperature

For Serving

Strawberry Tequila Lime buttercream (click for recipe)
2 limes sliced, for garnish
15 strawberries for garnish

Instructions

Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
1 pint strawberries, 1 tablespoon water
In a medium bowl, combine flour, baking powder, and salt. Set aside.
2⅔ cups all-purpose flour, 1 tablespoon baking powder, 1¼ teaspoons kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
¾ cup unsalted butter, 1 cup granulated sugar, ½ cup Greek yogurt, 4 large eggs
Fold in the flour mixture until just incorporated. Do not overmix.
Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.
Strawberry Tequila Lime buttercream, 2 limes, 15 strawberries

Video

Notes

Don't over mix the batter when you add the flour, it should be just combined. If you over mix the gluten will over develop and you will have chewy cupcakes rather than light and fluffy.
Allow enough time for the strawberry puree to cool. Don't add it to the rest of the ingredients if it is still warm.
Let the cupcakes cool completely before frosting them.

Storage: Store strawberry margarita cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Be sure to check the strawberry and lime garnish for mold before eating after the first day.

Nutrition